Pasteurizing and cooling process.



J. WILLMA'NN.

PASTEURIZI NG'AND COOLING PROCESS.

APZPLIOATION P115151) APR. 9. 1909.

Patented Aug. 10, 1909.

2 sums-MEET 1.

61519636 fizz Maw v & 7W0

J, WILLM Nm PASTEURIZING AND GOOLING PROGESS.

APPLICATION FILED APR. 9. 1909.

Patented Aug. 10, 1909.

2 SHEETS-SHEET Z.

' particularly milk, and it ing temperature, it

Nrorricn JOSEPH wnanannor DERBY, CONNECTICUT;

PASTEURIEZING AND COOLING PROCESS.

\ Application filed April t,

T 0 a llfwhom it may concern:

Be it known that I, Josnrn WILLMAXN, a subject of the Emperor of Germany, residing at Derby, in

State of Connecticut, have invented new and l useful Improvements in Pasteurizing and Cooling Processes, specification.

My present merits in the pasteurization oi liquirs and has for its object primarily to provide an improved process of pasteurizing and cooling such liquids wherey a relatively high efficiency is obtainable,

' and a large amount of liquid-may be treated in a'given time by the use of a relatively small amount of heat and a small quantity of cooling medium, the liquid to be treated and the cooling medium being caused to flow in opposite directions and under the influence 0 one another, and the liquid to be treated is heated to the past-eurizing temperature at a certain pointin the path of flow so that the cooling medium which has i .come heated owing to its absorption oithe heat of the liquid under treatment after be ing heated to the pasteurizing temperature serves to initially or preliminarily warm the fresh or inilowing liquid to approximately the pasteuriuing temperature and, in doing so, the temperature of the cooling medium is lowered correspondingly.

The present process relates more especially to one wherein the milk or other liquid to be treated may flow continuously or uninterruptedly duringits treatment so that a large quantity of the liquid may be treated in. a short time and an economy is effected in the amount of heat required to raise the temperature of the liquid under treatment to the pasteurizing temperature, this being accomplished essential y by causing the cooling medium to give up its heat to the inflowing or fresh liquid that it absorbed in cooling the milk or liquid after it has been maintained for a proper length of time at the pasteurizhandling of milk to so conduct the process as to maintain it at such a temperature and for a period of time that IS sufficient to kill or render harmless the pathogenic organisms, but insufficient to coagulate the albuminoids in the milk so that thenatural characteristics of the milk would not be impaired or-destroyed.

In carrying the invention into eiieqt, appa- Specificaticn of Letters Patent.

the county of New Haven and l of which the following is a 1 invention relates to im )rovebeing preferable in the Patented Aug. 10, 1909. I

1909. Serial No. 4%,926.

i ratus of various kinds can be used, the draw mg showing as an example one form of apparatus that may be used advantageously in performing the process. It will also un- E (lei-stood that certain. modifications can be i made in the process itself to in set different requirements, and I shall describe what I i 'now consider the preferred process. 1 In the accompanying drawing: Figure 1 a diagrammatic view of one form of a paratus that can be used in carrying the process into operation; and Fig. 2 represents a vertical section through the main element of the apparatus showing the construction of the tubes which provide the surfaces through Which-the interchanges in temperature betweenthe milk or liquid to be treated and the cooling medium may take place. Fig. 3 is a diagrammatic View showing the apparatus used. in connection with a holding device for insuring a prolonged treat ment of the milk or liquid.

nor of performing the process described.

The apparatus shown comprises generally an up )er or iorewarming section 1, a lower or'coo ing section 2 and an intermediate or heating section 3 all of which sections may be of" any suitable or desirable construction. Those shown are built up of units, each having headers at the opposite ends and tubes 4 which extend preferably horizontally between the headers and. are arranged in superposed relation so that a liquid may ilow downwardly by gravity and over their externalsurfaccs. In order to provide a maximum surface for each tube, a tube of approximately triangular form may be used as shown in Fig. 2, the upper side of each tube being arranged preferably horizontally and of relatively large area and the two lower sides may be inclined toward the center of the tube, and it may be preferable to inter-pose between the tubes division strips 5 whereby l a stream of liquid pouring 'over each tube is l divided into two paths, thus insuring a unil form and thorough ex )osure of the liquid. to the surfaces of the tu me. These tubes are suitably connect d to the headers at the op posits ends of each section and suitable means is provided whereby a liquid flow ng through the tubes is caused to traverse the tubes successively. In the apparatus shown, the three sections are made of separate units that form of apparatus shown and the manwill then be,

sequently' acts upori the liquid before 3 1 medium in an opposite direction, the mill;

and cooling medium being under the inutusl influence of one another, and epplying heat to the mill: after the latte; has been preliminei'ily warmed by the cooling medium and before it has been cooled by the letter.

3. A process of pesteuriziiig mill: which consists in creating a flow of body of milk in one (lireelion and applying heat to per-- Lion of said body, and produeing e flow of a, cooling medium in an opposite (ii eeiion, the cooling medium acting the body of milk first after it has been acted on llie lieiiti 115: medium whereby the milk will eoeleiilend. then before the mill; has been noted on by the heating medium whereby we l1 al sorbed by the cooling medium will lie Hom mitted to the milk before being on b the heating medium.

4. A p ocess of pasteiirizing liquids which. consists in applying heel lo a portion of a. flowing body of the liquid, and subjecting the said body of liquid. to the influence of a mediuin which first eels to cool said liquid lifter being l eetedeud then acts to warm said ly of liquid before being heated.

5. A process of pesteuriziing' milk and eimileiliquids WlRiOEL Consists in app *ing heat to eilowing' body of she iiquid, and. subjeefii'ig the said liquid to the i Silence of a cooling medium which first me upon. the liquid after being heated to cool iU and sob heated, the cooling medium transmitting ills heat to such liquid. to increase its tempera ture preliminarily to the heating of such liquid 5 A process of esteuilzing liquids which consists in heating a, pozt-ioil of flow ng I I I {I E I I I body of elie lst ril tl to a pestoui'izing temperature, and subjecting said body of liquid to the influence of cooling medium W IlCll first acts upon die said liquid after being heated to cool it and subsequently eels on the liquid before being heated to the pasteurizing lacinh ore, the heat absorbed by the eooling me mum being transmitted to the liquiil to preliinilmril y' Warm it.

7 A process of pesleurizai.ng liquids which consists in applying heat to e flowing body of the liquid, and subjecting said liquid to the infiuence of a circulating medium which tmnslers heat from Elie liquid after being lieziz ecl. to the liqilid before it is heated.

kl I: f of memorizing liquids which eoilsitis lasting :1 flowing body of the llOUlll to :1 iiisteurieing lem iezeturo and i i w J Warming (ah-- eooiiiilg if, aft... of a eireuliiting :Ulli. i

9. A. process (11 posteurizing liquids which consists in heating a flowing body of liquid to e paste-mixing; temperature, subjecting said liquid after such homing to the influence of 21 eiieuleiiin --e liiim which absorbs the 1e13, end then causing the sir lg medium thus heated to act on said liquid belo 1?. the said. heating thereof Whoreby i tempefefim'e increased preliminarily to said. lieu iii i on? whereof l have liereunlso see liquid before said heating and such. hosting by lj-llG influenewa 5.11 testv in my hand in )1'esenee of two subscribing Will I JO SEPH. WILLMANN. Witnesses:

EDWARD Li ian-Les 3.3. N. Cit mic, 

